Almond Hull as a Functional Ingredient of Bread: Effects on Physico-Chemical, Nutritional, and Consumer Acceptability Properties
- Kahlaoui, M.
- Bertolino, M.
- Barbosa-Pereira, L.
- Ben Haj Kbaier, H.
- Bouzouita, N.
- Zeppa, G.
Zeitschrift:
Foods
ISSN: 2304-8158
Datum der Publikation: 2022
Ausgabe: 11
Nummer: 6
Art: Artikel
